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Mom's Custard Pie

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Mom's Custard Pie

1 pastry shell (9 inches) 4 eggs 1/2 cup sugar 1/4 t. salt 1 t. vanilla extract 2 1/2 cups milk 1/4 t. ground nutmeg

Line unpricked pastry shell with a double thickness of foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minute more. Remove from oven and set aside. Separate one egg and set the white aside. In a mixing bowl, beat the yolk and remaining eggs just until combined. Blend in sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form. Fold into egg mixture. Carefully pour into crust. Cover edges of pie with foil. Bake at 350 for 25 minutes. Remove foil; bake 15 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. makes 6 to 8 servings. Source: Unknown

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